Ah, Southern 16 Bean Soup-there’s just something about it that feels like home in a bowl. It’s the kind of dish that warms you from the inside out, filling your kitchen with the kind of aromas that make everyone gather around, curious about what’s simmering. This soup is more than just beans and water; it’s a rich tapestry of flavors and textures that speak to the heart of Southern cooking. Perfect for chilly nights, potlucks, or even meal prepping for the week, this hearty, protein-packed soup is a celebration of wholesome ingredients. And the best part? It’s incredibly flexible, forgiving, and deeply satisfying.
Southern 16 Bean Soup Recipe
Let’s dive into the classic Southern 16 Bean Soup recipe, a soul-satisfying dish that’s surprisingly easy to make but incredibly impressive when served.
Ingredients Needed
Here’s what you’ll need to gather before you start:
- 16-bean mix – Usually a pre-packaged mix with varieties like kidney, black, pinto, navy, and garbanzo beans. These beans provide a symphony of textures and flavors.
- Ham hock or smoked ham bone – Adds that deep, smoky richness that defines Southern soups.
- Onion – 1 medium, diced, for aromatic depth.
- Garlic – 3-4 cloves, minced, to layer flavor.
- Celery – 2 stalks, diced, giving subtle crunch and freshness.
- Carrots – 2 medium, diced, for sweetness and color.
- Diced tomatoes – 1 can (14.5 oz), adds a touch of acidity and brightness.
- Chicken or vegetable broth – 6-8 cups, the savory base of the soup.
- Bay leaves – 2, for aromatic complexity.
- Thyme – 1 tsp, dried or fresh, earthy undertone.
- Smoked paprika – 1 tsp, optional but highly recommended for depth.
- Salt and pepper – To taste.
- Hot sauce or cayenne pepper – Optional, if you like a kick.
Cooking Instructions
Here’s how to turn those humble ingredients into a bowl of liquid gold:
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Prep The Beans
- Sort through the bean mix to remove any debris.
- Rinse thoroughly under cold water.
- Soak overnight in water, or use a quick soak method (boil for 2 minutes, cover, and let sit for 1 hour).
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Start The Base
- In a large pot, sauté onions, garlic, celery, and carrots in a bit of olive oil until fragrant and softened.
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Add The Beans And Liquid
- Drain the soaked beans and add them to the pot.
- Pour in the broth and add diced tomatoes, bay leaves, thyme, and smoked paprika.
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Include The Smoky Element
- Add the ham hock or smoked ham bone.
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Simmer, Simmer, Simmer
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook for 1.5-2 hours, stirring occasionally. Beans should be tender and soup thickened.
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Final Touches
- Remove the ham hock, shred the meat, and return it to the soup.
- Season with salt, pepper, and optional hot sauce.
Ingredient Insights
Understanding your ingredients elevates your soup from good to extraordinary:
- 16-bean mix: Offers varied textures; some beans break down to thicken the soup, while others stay firm.
- Ham hock: Smoky, savory, and gelatinous, it enriches the broth naturally.
- Vegetables: Celery, carrots, and onions not only add flavor but contribute to the overall nutritional value.
- Herbs and spices: Bay leaves, thyme, and paprika create layers of flavor, making every spoonful complex yet harmonious.
Expert Tips
Here are some pro-level tips to make your Southern 16 Bean Soup shine:
- Soak the beans overnight to reduce cooking time and improve digestibility.
- Skim the foam that rises during the first 20 minutes of simmering; it helps with clarity and reduces bitterness.
- Low and slow is key-rushing the process results in unevenly cooked beans.
- Adjust seasoning at the end; flavors concentrate as the soup simmers.
- Leftovers get better-the flavors meld beautifully after a day or two.
Recipe Variations
This soup is a blank canvas for creativity:
- Vegetarian version: Skip the ham and use vegetable broth; add smoked paprika or liquid smoke for depth.
- Spicy kick: Include jalapeños or a dash of cayenne.
- Extra heartiness: Add chopped greens (kale, collard greens) in the last 20 minutes.
- Creamy twist: Blend a portion of the soup for a thicker, velvety texture without adding cream.
Final Words
Southern 16 Bean Soup isn’t just a meal; it’s an experience. Every spoonful tells a story of slow-cooked patience, smoky aromas, and the comforting embrace of classic Southern flavors. The beauty of this soup lies in its simplicity and adaptability-it can feed a crowd, serve as a weeknight meal, or be a centerpiece at any gathering.
FAQs
What Is Southern 16 Bean Soup?
Southern 16 Bean Soup is a hearty, protein-rich soup that combines a mix of 16 different dried beans, often including kidney beans, black beans, navy beans, and pinto beans. It is typically slow-cooked with vegetables, seasonings, and sometimes ham or bacon for added flavor. The soup is popular in Southern U.S. cuisine for its comforting taste and nutritional value.
Do I Need To Soak The Beans Before Making Southern 16 Bean Soup?
Yes, soaking the beans is recommended to reduce cooking time and improve digestibility. You can either use the traditional overnight soak method in plenty of water or a quick soak by boiling the beans for 2-3 minutes and then letting them sit for an hour.
Can I Make Southern 16 Bean Soup Without Meat?
Absolutely. While many traditional recipes include ham hocks, bacon, or smoked sausage for flavor, you can make a vegetarian version by using vegetable broth and adding smoked paprika, liquid smoke, or other seasonings to replicate the smoky taste.
How Long Does It Take To Cook Southern 16 Bean Soup?
Cooking time depends on whether the beans are soaked and the method used. Soaked beans usually require 1.5 to 2 hours of simmering on the stove, while unsoaked beans can take 3 to 4 hours. Using a slow cooker, the soup can cook on low for 6-8 hours or on high for 3-4 hours.
What Vegetables Are Commonly Added To Southern 16 Bean Soup?
Common vegetables include onions, carrots, celery, and garlic. Some recipes also include tomatoes, bell peppers, and greens. These vegetables add flavor, texture, and nutritional value to the soup.
Can I Freeze Southern 16 Bean Soup?
Yes, Southern 16 Bean Soup freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. When reheating, thaw in the refrigerator overnight and gently reheat on the stove.
What Seasonings Are Essential For Southern 16 Bean Soup?
Essential seasonings include salt, black pepper, bay leaves, thyme, and paprika. Many recipes also add chili powder, cumin, or a touch of cayenne for extra flavor. Adjust seasonings toward the end of cooking to taste.
Can I Use Canned Beans Instead Of Dried Beans?
Yes, canned beans can be used, but they should be rinsed and drained first. Using canned beans significantly reduces cooking time, allowing the soup to be ready in 30-45 minutes. Be cautious with added salt since canned beans often contain sodium.
How Can I Make Southern 16 Bean Soup Creamier?
For a creamier texture, you can partially mash some of the beans with a potato masher or use an immersion blender to blend a portion of the soup. Adding a small amount of cream, coconut milk, or even pureed vegetables can also enhance creaminess.
What Are Some Serving Suggestions For Southern 16 Bean Soup?
Southern 16 Bean Soup pairs well with cornbread, crusty bread, or over rice. It can be garnished with chopped fresh herbs, a dollop of sour cream, or shredded cheese. It is also ideal for meal prep, as flavors often improve after a day or two in the refrigerator.